This delectable pizza features a perfectly baked crust, adorned with luscious tomato passata. Tangy artichoke hearts mingle harmoniously with crumbled feta cheese, creating a delightful medley of savoury & briny notes. The earthy spinach completes this flavour-packed masterpiece. Prepare to savour a slice of pure pizza perfection.
Artichoke & Feta Pizza
Artichoke & Feta Pizza
with spinach & red onion
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Hearts
- Danish-style Feta
- Grated Mozzarella Cheese
- Onion
- Pizza Base
- Pizza Bases
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 2-3 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza base from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the base directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizza with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!
Onion - 1
Spinach - 1
Pizza Base - 1
Tomato Passata - 100ml
Grated Mozzarella Cheese - 50g
Artichoke Hearts - 25g
Danish-style Feta - 25g
ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 2-3 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!
Onion - 1
Spinach - 1
Pizza Bases - 2
Tomato Passata - 200ml
Grated Mozzarella Cheese - 100g
Artichoke Hearts - 50g
Danish-style Feta - 50g
ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 3-4 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!
Onion - 1
Spinach - 120g
Pizza Bases - 3
Tomato Passata - 300ml
Grated Mozzarella Cheese - 150g
Artichoke Hearts - 75g
Danish-style Feta - 75g
ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 3-4 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!
Onion - 1
Spinach - 160g
Pizza Bases - 4
Tomato Passata - 400ml
Grated Mozzarella Cheese - 200g
Artichoke Hearts - 100g
Danish-style Feta - 100g